Welcome to this episode of Delicious Sweet Aroma! Today, I will teach you how to make Paneer, also known as Indian Cottage Cheese or indischer Frischkäse in German. Paneer is made by curdling milk with lemon juice or vinegar, resulting in a cheese with a firm texture and mild flavor. After curdling, the cheese is set, cut into cubes, and can be added to a variety of dishes like Indian curries, stir-fries, and grilled meals. Paneer is rich in protein and is a popular vegetarian substitute for meat in many recipes.
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Ingredients:
2 liter of whole milk (cow's milk)
2-3 tablespoons of lemon juice or vinegar
A pinch of salt (optional)
Tools:
large pot
wooden spoon
cheesecloth or muslin cloth
A colander
heavy object to press the paneer
Instructions:
1. Boil the Milk:
Pour the fresh cows milk into the large pot and bring it to a boil over medium heat.
Stir occasionally to prevent the milk from sticking to the bottom.
2. Curdle the Milk:
Once the milk starts to boil, remove from heat.
Add vinegar gradually while stirring continuously.
The milk will start to curdle. If it doesn’t curdle completely, add a little more vinegar.
3. Straining:
When the milk has fully curdled, and you can see the greenish whey.
Line the colander with a cloth over a sink or over a large bowl.
Pour the curdled milk into the cloth-lined colander to strain:
4. Rinse:
Rinse the strained cheese under cold running water to remove the vinegar taste and to cool them down.
5. Press the Paneer:
Gather the edges of the cloth and twist to squeeze out any excess liquid.
Shape the cheese into a block while still in the cloth.
Place the wrapped paneer on a flat surface or in the colander and put a heavy object on top to press it.
Leave it for 30 minutes to set. The longer you press, the firmer the paneer will be.
6. Unwrap:
unwrap the paneer.
You can cut it into cubes or any desired shape. Store it in the refrigerator or freezer in an airtight container.
Enjoy your paneer with recipes such as kadai paneer.
Tips:
+For best results, ensure the milk is fresh
+For a softer paneer, reduce the pressing time.It can also be pressed for 1-2 hours.
+You can save the whey (liquid) after straining and use it in soups, dals, or for kneading dough.
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